I have an serious obsession with muffin-tins. I use mine daily, either for baking, to fill with craft supplies for my kids, or to fill with healthy snack foods after school. When it comes to muffin-tin recipes--whether it's egg muffins, flourless muffins, oatmeal cups, mini burritoes, or healthy healthy pizza rolls--I have tried it all. And now, I can add dessert to the list!
These flourless muffin-tin chocolate brownies are to die for; soft, moist, and full of chocolatey flavour. They're slightly addicting--it's a good thing they have an entire 19 oz can of lentils in them! You read that right--lentils. And you wouldn't even know it!
Lentils are one of my favourite ingredients to use when making baked goods because they offer so much nutrition, including protein, fibre, iron and other vitamins and minerals. Traditional baked goods and desserts don't usually contain much fibre or protein (which is ok--they're desserts after all!). But, if you can include nutritious and filling ingredients without really noticing it, why not?! These lentil brownies are both delicious and dessert-worthy, but also have staying power, which helps to control cravings and prevent overeating. Need I say more?
Ingredients:
Directions:
Preheat oven to 350 degrees F (176 C) and lightly grease a 12-cup muffin pan.
Add all of the ingredients (except the chocolate chips) to a good quality blender, and puree until smooth
Transter to a medium-sized bowl, add chocolate chips and stir gently until combined.
Scoop the mixture into the muffin tin, filling each cup about half way.
Bake for about 18-20 minutes
Remove from oven and let cool before serving.
Store in an airtight container for up to a few days, or refrigerate or freeze to keep longer.
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